Pecan Whisky Meringues

There was a dinner out recently in NYC where I ordered the drink special, egg nog made with pecan bourbon whiskey. They were out of the drink so I ordered the pecan whiskey straight. It was so delicious, The very next day I went out and bought a bottle.

Then of course I was thinking of all the baking recipes I could embellish with it. Meringues came to mind.

Adding liquid to meringue batter is probably not the best idea. However, the two tablespoons of pecan whisky I added to the batter worked. The meringues came out crunchy on the outside and perfectly chewy in the center.

The taste? Definitely pecan with a hint of whisky. From now  boozing up more of my meringue recipes is the way to go. 

Pecan Whiskey Meringues


  • 1/2 cup egg whites
  • 1/4 teaspoon cream of tarter
  • 1/4 teaspoon salt
  • 1 cup granulated white sugar
  • 2 tablespoons pecan bourbon whiskey
  • 1/4 cup crushed ray pecans


  • Preheat the oven to 225 degrees F.
  • Line two baking sheets with parchment paper.
  • Whip the egg whites until foamy.
  • Add cream of tarter and salt.
  • When the whites stat to form soft peaks, gradually pour in the sugar a little at a time.
  • Add the pecan whiskey.
  • When the mixture holds stiff peaks, it’s done.
  • Load the meringue into a pastry bag and pipe onto the baking sheets. I used a large star tip.
  • Sprinkle the chopped raw pecans over the top of the unbaked meringues.
  • Bake for 45 minutes -1 hour or until the meringues can be cleanly separated from the baking sheets.
  • Remove from oven and let cool completely.

This entry was posted in Uncategorized and tagged , , , , , . Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form.
  • Blog Author

    Lora Wiley-Lennartz

  • Categories

  • Archives